Caprese Chicken Recipe

This Caprese Chicken is a flavorful, Italian-inspired dish featuring golden chicken cutlets topped with melted mozzarella, fresh basil, and marinated cherry tomatoes with a balsamic drizzle. Served with toasted ciabatta, it’s ready in about 20 minutes, perfect for a quick yet elegant dinner.

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Caprese Chicken Recipe Ingredients

For the Marinated Tomatoes:

2 cups cherry tomatoes, halved
2 Tbsp. olive oil
2 Tbsp. prepared pesto
1 Tbsp. balsamic reduction, plus more for serving
Kosher salt and black pepper, to taste

For the Chicken:

2 Tbsp. olive oil
2 Tbsp. salted butter
6 chicken cutlets (1 1/4 to 1 1/2 lbs.)
Kosher salt and black pepper, to taste
6 large basil leaves, plus more for serving
6 slices fresh mozzarella
Sliced ciabatta bread, toasted, for serving

How To Make Caprese Chicken

Prepare the Marinated Tomatoes: In a small bowl, toss halved cherry tomatoes with olive oil, pesto, and balsamic reduction. Season with a pinch of kosher salt and black pepper. Set aside.
Cook the Chicken: In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Season chicken cutlets with salt and pepper. Add to the skillet and cook until golden and just cooked through, about 3 minutes per side.
Add Toppings: Place one large basil leaf on each chicken cutlet, followed by a slice of fresh mozzarella.
Broil the Chicken: Preheat the oven to broil. Transfer the skillet to the broiler and cook until the mozzarella is melted and bubbly, 2–3 minutes.
Finish and Serve: Remove the skillet from the oven. Spoon marinated tomatoes over the chicken, ensuring the chicken remains partially visible. Drizzle with additional balsamic reduction and top with extra basil leaves. Serve immediately with toasted ciabatta bread.

Recipe Tips

How do I know the chicken is done? The cutlets should be golden, with an internal temperature of 165°F (74°C). They should feel firm but not tough.
Can I make this ahead? Marinate tomatoes up to 4 hours ahead and refrigerate. Cook chicken just before serving to maintain juiciness.
What is balsamic reduction? It’s balsamic vinegar simmered until thickened. Make your own by reducing 1/4 cup balsamic vinegar over low heat until syrupy, or use store-bought.
How do I prevent overcooking the chicken? Use thin cutlets and check doneness early to avoid dryness, especially before broiling.

What To Serve With Caprese Chicken

This dish pairs wonderfully with:

A crisp green salad with Italian dressing for a light side
Roasted vegetables like zucchini or asparagus for added color
A glass of white wine, such as Sauvignon Blanc, to complement the flavors

How To Store Caprese Chicken

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven at 350°F (180°C) for 5–7 minutes to avoid overcooking.
Freeze: Freezing is not recommended, as the fresh mozzarella and tomatoes lose texture when frozen and thawed.

Caprese Chicken Nutrition Facts

Serving: 1 portion (1/6th of recipe, 1 cutlet with toppings)

Calories: ~350 kcal
Carbohydrates: ~8g
Protein: ~30g
Fat: ~22g
Saturated Fat: ~8g
Sugar: ~5g
Fiber: ~1g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, slice breasts horizontally into thin cutlets or pound to 1/4-inch thickness for even cooking.

What can I use instead of pesto?

Substitute with a mix of olive oil, minced basil, and garlic, or omit for a simpler tomato marinade.

Can I grill instead of broil?

Yes, grill chicken on medium-high heat, add toppings, and cover briefly to melt the mozzarella.

Try More Recipes:

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

A quick Italian-inspired dish with golden chicken cutlets topped with melted mozzarella, fresh basil, and marinated cherry tomatoes, drizzled with balsamic reduction, served with toasted ciabatta.

Ingredients

For the Marinated Tomatoes:
2 cups cherry tomatoes, halved
2 Tbsp. olive oil
2 Tbsp. prepared pesto
1 Tbsp. balsamic reduction, plus more for serving
Kosher salt and black pepper, to taste
For the Chicken:
2 Tbsp. olive oil
2 Tbsp. salted butter
6 chicken cutlets (1 1/4 to 1 1/2 lbs.)
Kosher salt and black pepper, to taste
6 large basil leaves, plus more for serving
6 slices fresh mozzarella
Sliced ciabatta bread, toasted, for serving

Directions

Toss cherry tomatoes with olive oil, pesto, balsamic reduction, salt, and pepper. Set aside.
Heat olive oil and butter in an oven-safe skillet over medium-high. Season chicken with salt and pepper, cook 3 minutes per side until golden.
Top each cutlet with a basil leaf and mozzarella slice. Broil for 2–3 minutes until mozzarella melts.
Spoon marinated tomatoes over chicken, drizzle with balsamic reduction, and top with basil. Serve with toasted ciabatta.

Notes

Use thin cutlets for quick, even cooking.
Refrigerate leftovers for 3 days; avoid freezing.
Make balsamic reduction by simmering balsamic vinegar until thickened.
Substitute pesto with basil and garlic if needed.
Serve with a salad or roasted vegetables for a complete meal.